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Super Food Ideas - May 2011
With a double cover, chicken dinner winners and cute Easter treats, there's so much to love about this month's isue.

This bulbous, knobbly vegetable is a member of the parsley family, and has thick, brown skin, white flesh and celery-like flavour.

Celeriac can be eaten raw or cooked, however the skin is inedible and must be thickly peeled. Cooking-wise it's quite versatile, and can be roasted, sautéed, boiled or mashed. Combine with potato for a flavoursome mash, or make a classic rémoulade with finely grated celeriac and a mustardy dressing.

Look for fresh, firm, small-sized celeriac that feel heavy for their size. Avoid large celeriac, as they can be hollow in the centre. Store in a plastic bag in the crisper section of the refrigerator for up to one week.